Papa a la Huancaína with Roast Chicken

Ingredients

Quantities are for one portion.

• 5 gblack olives
• 150 gchicken breast (or leg)
• 1saltine cracker
• 1 tbspvegetable oil
• salt to taste
• 1egg
• 2 tbspaji amarillo paste
• 30 mlevaporated milk
• 30 gqueso fresco (or feta) cheese
• 200 gyellow potatoes

Method

1. Boil the yellow potatoes until tender but firm. Cool, peel, and slice them into thick rounds.
2. Boil the egg until hard-boiled. Cool, peel, and slice.
3. Roast or pan-fry the seasoned chicken breast in the vegetable oil until fully cooked and golden.
4. In a blender, combine the aji amarillo paste, queso fresco, evaporated milk, and the saltine cracker.
5. Blend until it becomes a bright yellow, smooth, pouring cream. Mute the spice with more milk if necessary.
6. Arrange the cold sliced potatoes on a serving plate. Pour the creamy, vibrant huancaína sauce generously over them.
7. Garnish the potatoes with the sliced egg and the black olive, serving the hot roast chicken alongside.